I know, I know. I just posted a bundt cake for Bundt A Month. So this probably seems like 2 bundts in one month. But see the thing is, last time I had just discovered the group and was baking along just like you can this month (see below). This month I’m in the door, as it were! I am part of the party! We–those of us who have joined the group and promised to post at the same time in the beginning of the month–are posting our October cakes and announcing the theme. So feel free to bake along!
Besides, you know it is not a hardship for me to make multiple bundt cakes in one month.
Oh yeah, so what is the theme? I’ll give you three guesses but I bet you only need one. It is October after all. Pumpkin!
We enjoyed this cake more as a breakfast cake than we did as dessert. I don’t know why. I don’t seem to be as enthusiastic about pumpkin this year for some reason. Also, I am writing the instructions to include a little lemon juice in the glaze because with just orange juice it was a tad too sweet. The soft, moist, but not heavy texture of this cake is its strong point. It is lighter than more pumpkin cakes, lifted by 5 whipped egg whites. It would make an excellent palate to play with other flavor combinations, such as adding spices and/or removing the orange.
Although I get to be part of the fun, #BundtaMonth is Anuradha’s and Lora’s brainchild, so be sure to check out their posts at Baker Street or Cake Duchess. And if you want to participate, check out the guidelines below–you have until October 31!
- 1 cup 2 sticks unsalted butter, room temperature
- 1 cup granulated sugar
- 2 T orange zest I used zest of 1 orange plus some orange oil
- 3 egg yolks
- 5 egg whites
- 1 cup pumpkin puree canned is fine; do not use pumpkin pie filling
- 1 1/2 cups AP flour fluffed, scooped and leveled
- 1/2 cup cake flour fluffed, scooped and leveled
- 2 t baking powder
- 1/4 t salt
- juice of one large orange
- 1 T fresh lemon juice
- 1 1/2 cups powdered sugar
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Preheat the oven to 350 F. Grease a 9 or 10 inch bundt pan--this cake domes nicely, so one thing I learned is that a tube pan might have been nicer (so that it did not have to be turned upside down).
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Whisk together the flours, baking powder and salt. Set aside.
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Cream the butter and orange zest (or oil) until fluffy. Slowly add the sugar, creaming until light and fluffy again. Add the egg yolks, one at a time, beating well after each addition. Be sure to scrape down the sides of the pan as needed. Beat in the pumpkin puree.
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Gently stir the dry ingredients into the wet, in 3-4 additions. Set aside.
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Whip the egg whites until they hold soft peaks. Fold 1/4 of them into the cake batter. Then gently fold the remaining egg whites into the cake batter. Scrape into the prepared pan and smooth the top.
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Bake for 50-60 minutes, or until a tester inserted into the center of the cake comes out clean and the sides of the cake are pulling away from the sides of the pan. Let cool for 10 minutes.
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Invert the cake onto parchment paper on a cooling rack. Flip a second time if you are using a tube shaped pan, but leave upside down if you used a bundt pan. Let cool completely before glazing.
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Whisk the glaze ingredients together. Place wax paper under the bundt cake and cooling rack (remove the parchment paper but leave the cake on the cooling rack). Pour the glaze over the cake--when it stops dripping, place a new piece of wax paper under the cake and squeeze the dripped glaze out of the wax paper onto the cake in a second layer. Repeat until you are happy with the cake or have used up the glaze. Let the glaze set before slicing.
*Note that I have owned In The Sweet Kitchen for many years (and love it), but there is a new, domestic version available. I have not checked it out.
Anuradha from Baker Street – Pumpkin and Chocolate Marble Bundt Cake
Carrie from Poet In The Pantry – White Chocolate Cranberry Pumpkin Bundt Cake
Deb from knitstamatic – Pumpkin Orange Cardamom Bundt
Dorothy from Shockingly Delicious – Spiced Pumpkin Pecan Bundt Cake with Maple Glaze
Kate from Food Babbles – Pumpkin Cream Cheese Bundt Cake
Katerina from Diet Hood – Pumpkin Spice Latte Bundt Cake with Espresso Whipped Cream
Karen from In The Kitchen With KP – Pumpkin and Nutella Bundt Cake
Lora from Cake Duchess – Pumpkin Streusel Bundt Cake with Pumpkin Glaze
Laura from The Spiced Life – Glazed Orange Pumpkin Bundt Cake
Renee from Magnolia Days – Pumpkin Pecan Bundt Cake
Two bundts in a row? No problem! They look so delicious, I can eat them all up! It’s perfect for Fall…because we can hide the extra pounds in comfy, chunky sweaters! Hehehe…
Orange and pumpkin is easily one of the best combinations. Your bundt looks absolutely gorgeous, Laura. Thanks for baking along with us. 🙂
I can definitely get behind making a pumpkin bundt this month! I’ve never seen pumpkin and orange paired together but am now intrigued!
I love your pairing of orange and pumpkin together! This looks just lovely.
Can you believe this is the recipe I baked and didn´t post? No wonder we had the same title, jajaja. But you did a better job and got a much taller cake! I did love the flavor.
This looks divine! I love the orange flavor paired with the pumpkin.
Great minds! Orange and pumpkin is a great combination. I like your idea of using the egg whites to lighten the cake. I’m going to have to give that a try. Happy baking!
Delicious!! And I want your bundt pan. 🙂
That looks so good! And two bundts in a month is not too many, ever.
Oh! I have that same bundt pan. I always sprinkle it with powdered sugar to bring out the pattern/design and never realized how a glaze would make it beautiful too. Thanks for the inspiration!
That’s funny and coincidental you and Paula baked the same bundt and I can’t wait to try it out. Orange and pumpkin are perfection to me in a bundt. gorgeous glaze too, Laura.:)Thanks for baking with us this month:)
Oh, I love pumpkin baked goods and all these pumpkin Bundts look fantastic. Love the addition of orange…yum, yum!
I love bundt cakes so for me there is no such thing as too many bundt cake recipes. This is a great combination of flavors. Thanks for sharing.
glazes never cascade as well as they do over a bundt cake–this one sounds terrific!
Bundt cakes are one of my favorites. This one looks delicious and perfect for this time of year.